Layered Beef Casserole
Total TimePrep: 25 min. Bake: 2 hours + standing
- 6 medium potatoes, peeled and thinly sliced
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1/2 cup chopped green pepper
- 1 cup chopped onion
- 2 cups sliced fresh carrots
- 1-1/2 pounds lean ground beef (90% lean)
- 1 can (8 ounces) tomato sauce
- Salt and pepper to taste
- 1 cup shredded Velveeta
- In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper.
- Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving.
- Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.
Nutrition Facts1 serving: 341 calories, 11g fat (5g saturated fat), 64mg cholesterol, 526mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 23g protein.
Feb 4, 2015
My husband loves this recipe. I recommend browning the meat with the onions and peppers. Once brown, drain the excessive fat. After layering all the ingredients, I place it in a 400 degree oven for 1 hour. What can I say, I don't like waiting two hours. LOL. Everything comes out great and ready to eat.
Mar 16, 2013
very much like the 4-6-8 layer dnners -- oldies !!! very good !!! -- however , editors note is questionable ?? -- older recipes always called for beef cooked to no longer pink - i would never freeze it like he/ she suggested
Oct 26, 2012
My family didn't like this recipe. They said it tasted like stew with cheese.
Jun 26, 2011
Very good; great comfort food and it is relatively healthy (I didn't like not being able to drain the ground beef). Will definitely make it again! Next time will increase the amount of tomato sauce or add a bit (1/2 cup perhaps) of water. The beef layer was a bit dry. Other than the Velveeta, a fairly inexpensive recipe that uses a lot of staples we have around the house. Thanks for the recipe!!
Oct 9, 2010
This was good, my son liked it, but next time I will try mixing the tomato sauce and Velveeta with a can of cream soup, either mushroom or chicken, and pouring it over the meat and vegetables.
Oct 25, 2008
JO SAID THIS IS GREAT